Instructions

• Place the 2 pounds Russet potatoes (peeled and cut into 2-inch chunks) in a large pot and cover with cold water. Place over medium-high heat, bring to a boil, then reduce heat to a simmer and cook until the potatoes are barely fork-tender, 6–10 minutes.
• Drain the potatoes in a colander. Transfer them in a single layer to a clean kitchen cloth and gently pat to remove surface moisture. Let the potatoes cool until they are no longer hot to the touch.
• Working in halves, transfer half of the cooled potatoes to a food processor and pulse until the potato pieces are about 1/8–1/4 inch in size (do not puree). Transfer the processed pieces to a large bowl and repeat with the remaining potatoes.
• Add 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper to the bowl. Gently fold the seasonings into the chopped potatoes until evenly combined, being careful not to mash them into a paste.
• Use your hands to form the mixture into compact 1-inch-long logs (tater tot shapes). Place each formed tot on a parchment-lined baking sheet in a single layer.
• (Optional but recommended) Refrigerate the formed tots on the baking sheet for 15–30 minutes to help them firm up and hold their shape during frying.
• Pour 1 quart vegetable oil into a Dutch oven or heavy pot and heat until it reaches 350°F (175°C). Fry the tots in batches, taking care not to crowd the pot, until golden brown and crisp, about 3–5 minutes per batch.
• Use a slotted spoon to transfer fried tots to a paper towel–lined sheet pan to drain. Sprinkle with additional kosher salt to taste and garnish with 2 tablespoons chopped fresh parsley, if using. Serve hot.